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Lemon Cloud Tart With Strawberry Rhubarb Compote

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Ingredients

4 large egg yolks

3 large eggs

1/2 cup fresh lemon juice

1/2 cup (1 stick) unsalted butter, diced

1/2 cup sugar

1/2 cup pistachios, shelled

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup powdered sugar

1 tablespoon finely grated lemon peel

1 large egg yolk

1 1/4 cups all purpose flour

1/4 teaspoon fine sea salt

3/4 cup chilled heavy whipping cream

3/4 cup crème fraîche

3 tablespoons sugar

2 cups 1/2-inch pieces fresh rhubarb

2 cups strawberries, hulled and chopped

1 1/2 cups sugar

2 tablespoons fresh lemon juice

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